Name: Fig and speck stuffing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 125 ml sweet sherry (½ cup); 200 gm dried figs, thinly sliced; 1 tbsp olive oil; 1 onion, finely chopped; 2 stalks of celery, finely chopped; 2 cloves of garlic, finely chopped; 200 gm speck, coarsely chopped; 80 gm pine nuts, toasted (½ cup); 2 tbsp thyme leaves; 1 loaf soy and linseed bread, crust removed and broken into coarse breadcrumbs

Fig and speck stuffing

Australian Gourmet Traveller Christmas stuffing recipe for fig and speck stuffing

Serves 6

Prep

10M

Cook

40M

Total

50M

We like this with poultry, pork or lamb.

Ingredients

125 ml sweet sherry (½ cup)

200 gm dried figs, thinly sliced

1 tbsp olive oil

1 onion, finely chopped

2 stalks of celery, finely chopped

2 cloves of garlic, finely chopped

200 gm speck, coarsely chopped

80 gm pine nuts, toasted (½ cup)

2 tbsp thyme leaves

1 loaf soy and linseed bread, crust removed and broken into coarse breadcrumbs

Method

Main

1.Bring sherry to the boil in a small saucepan over medium heat, add figs and return to the boil, then cool and set aside.

2.Heat oil in a frying pan over medium heat, add onion, celery and garlic and cook for 5 minutes or until soft. Transfer to a bowl. Return pan to heat, add speck and pine nuts and cook for 5 minutes or until golden and speck is crisp, add to onion mixture with thyme and breadcrumbs, stir to combine and season.

3.Preheat oven to 180C. Spoon stuffing into a 6 cup-capacity heatproof dish and bake, uncovered, for 20-30 minutes until golden and crisp on top.

Styling by Adelaide Lucas

Styling by Lisa Featherby

Styling by Emma Knowles